Nanny's Buttermilk Pie Recipe
This nostalgic no-bake dessert layers a buttery graham cracker crust with fluffy cream cheese filling, sweet bananas, crushed pineapple, and a generous cloud of Cool Whip. Finished with pecans and cherries, it’s a creamy, fruity delight that tastes like Southern comfort in every bite.
Equipment
- 9x13 baking dish
- Mixing bowls
- Fork
- Electric mixer
- Rubber spatula
- Knife
- Measuring cups
Ingredients
- 1 can crushed pineapple well drained
- 1/3 cup chopped pecans
- 1 cup unsalted butter
- 2 cup graham cracker crumbs
- 1 jar maraschino cherries drained & patted dry with a paper towel
- 4 bananas
- 8 oz cream cheese softened
- pinch of salt
- 2 cup confectioners' sugar
- 1 container Cool Whip non-dairy whipped topping or homemade whipped cream
Instructions
- Melt 1/2 cup (1 stick) of butter and stir in graham cracker crumbs with a fork until the mixture is evenly moistened.
- Press the crumbs firmly into the bottom of a 9x13" pan.
- In a separate bowl beat the remaining 1/2 cup (1 stick) of butter with cream cheese, confectioners’ sugar, and a pinch of salt for 3 to 4 minutes, or until the mixture is smooth and fluffy.
- Spread this over the graham cracker crust.
- Slice bananas and arrange them in a single, even layer over the cream cheese mixture, then spoon the crushed pineapple over the bananas.
- Gently spread the Cool Whip across the surface, covering the pineapple completely.
- Sprinkle chopped pecans evenly over the top and dot with maraschino cherries.
- Cover the pan and refrigerate for at least 2 to 3 hours, or preferably overnight, before serving.
Notes
- Pat the crushed pineapple dry with a paper towel to avoid excess moisture.
- For extra crunch, toast the pecans lightly in a dry skillet before topping.
- Use a serrated knife to slice the dessert cleanly for neat servings.